Vegetable filled beef stew
This beef stew is filled with vegetables and will surely warm you up after a cold dark day. The stew consists of a balance between warming and vibrant flavours, that will surely be comforting in these winter days. You can also use mushrooms instead of beef for a vegan stew.
Ingredients
- 300 gr stewin beef or mushrooms
- 250 gr carrots
- 200 gr swede
- 100 gr savoy cabbage
- 4 medium potatoes
- 2-3 medium onions
- 1 liter stock vegetable, chicken or beef
- 1 bay leaf
- 1/4 cup pearl barley or soup mix
Instructions
- Cut the beef into bite-sized chunks and brown in some butter or oil of choice, once the beef is nice and browned, remove from the pot and set aside.
- Add the stock to the pot and bring to a boil, then add the beef back in together with the bay leaf. Let simmer on the stove for 3 hours or set in a bed*(see notes) for 6 hours.
- Peel and chop the onions, potatoes, carrots, and swede into bite-sized chunks.
- Add the chopped veggies to the pot after the beef is done stewing, bring back to a boil, and simmer for 30 minutes. If you want to also add the barley, then do so now.
- Chop the cabbage into bite-sized chunks and add to the pot for the last 5 minutes.
- Season to taste and serve in a bowl for a warming and filling dinner.
Notes
*In the old days, people would put a towel around their pot and set in in the bed, the pot would then be covered with the blankets to keep the heat in. It works the same as a slow cooker.
If you add the beef to boiling stock, the beef will be more tender then if you were to add it to cold stock.
By adding barley or a soup mix, the stew will be heartier and more filling, but it's not necessary for a tasty stew.
By adding the cabbage during the last 5 minutes, the overcooked sulfury cabbage smell is avoided.
For a vegetarian version, use vegetable broth and replace the beef with mushrooms and skip the 3 hours of simmering.